Zucchini, Corn and Quinoa Salad

YIELD

5 mins

PREP TIME

35 mins

BAKE TIME

40 mins

TOTAL TIME

Ingredients

Ingredients for the salad:
	•	½ cup Anthony’s Goods Organic White Quinoa
	•	1 cup water
	•	1 tbsp olive oil
	•	5 zucchini, diced
	•	½ yellow onion, chopped
	•	1 can corn, drained and rinsed
	•	1 cup cherry tomatoes, halved
	•	Chopped parsley, to garnish
Ingredients for the dressing:
	•	5 tbsp lime juice
	•	3 tbsp olive oil
	•	1 tsp dried oregano
	•	1 clove garlic, minced
	•	1 tsp salt, or more to taste

Instructions

This mouth-watering summer salad features zucchini, sweet corn and plump cherry tomatoes. Fluffy cooked quinoa gives it a protein boost and a zesty lime dressing ties it all together for an irresistible 

1. In a small pot, add the quinoa and 1 cup of water. Bring to a boil and reduce to a simmer. Let cook for 15-20 minutes, until the water is completely absorbed and the quinoa is soft and fluffy.

2. Meanwhile, heat olive oil in a large pan and sauté the onion until soft and translucent. Add the zucchini and cook on medium heat until softened. Add the corn and cook on medium-high heat until the vegetables are lightly blackened, but not burned.

3. Remove from the heat and place the sautéed vegetables in a large bowl. Add the cooked quinoa and chopped tomatoes. 

4. In a small bowl, whisk together all of the dressing ingredients. Pour over the salad and toss. 

5. Garnish with chopped parsley and serve.

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